Creamy Mustard Meatballs

Author: Canadian Living

Light sour cream whisked in at the end gives the sauce a velvety texture.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: Maech 2005

Ingredients

  • 1 tablespoon butter
  • 2 onions chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 1 cup beef stock
  • 1 cup vegetable stock
  • 1 tablespoon grainy Dijon mustard
  • 1/4 Freezer Meatballs Recipe frozen
  • 1/2 cup light sour cream
  • 1 tablespoon chopped fresh parsley

Method

In heavy saucepan, melt butter over medium heat; fry onions, garlic and thyme until softened, 3 minutes. Sprinkle with flour, cook, stirring, for 1 minute.

Whisk in stock and mustard; bring to boil and boil until thickened, 2 minutes.

Add meatballs; simmer, stirring often, until hot, about 20 minutes. Whisk in sour cream; sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 670 mg
  • Protein 32 g
  • Calories 402.0
  • Total fat 22 g
  • Cholesterol 142 mg
  • Saturated fat 9 g
  • Total carbohydrate 18 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Mustard Meatballs

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